Ingredients
1/2 lb pancetta chopped
1 Tbl olive oil
2 cloves garlic chopped
3 med tomatoes chopped
1/3 cup dry white wine
1/3 cup chicken broth
l/4 cup mediterranean olives
halved
1 Tbl capers
2 Tbl fresh basil coarsely
chopped
1 Tbl fresh parsley chopped
l/2 lb whole wheat penne
pasta
Preparation
In a large skilled, add 1 Tbl olive and the pancetta. Saute for 2 minutes, then addd the tomatoes and garlic. Continue cooking for aprox 5 minutes. Add the white wine and reduce for 1 minute. Add the chicken brothand simmer for 2 minutes. Add the olives,capers, basil and parsley. Salt and pepper to taste. Meanwhile cook the pasta until barely al dente, reserving 1/2 cup of pasta water. Add pasta and water to sauce and cook until pasta is well coated with sauce.
